Tag Archives: Salad

Lentil Salad

I am always on the lookout for easy recipes that I can rely on a day when I don’t feel like cooking or if I do have to cook it should be something that needs minimal use of the stove.  I guess the first thing that comes to mind is a simple salad….simple = a no-fuss simply dressed green salad and some leftovers. Well, today was one of those days when the Sunday mood wasn’t one for cooking.  The refrigerator yielded some leftover veggies – the only good thing was that the leftover veggies were all brilliantly colored which set me on the track for this delicious lentil salad.  The purple cabbage was the leftover from the last week’s farmers market purchase, and I posted the image for the Weekly Photo Challenge Purple.

Maybe I am crazy, but I like the veggies all diced up to a similar size, the smaller the better in this case to match the size of the lentils. Salad dressings enhance the flavor of the salad, and I like a simple dressing that would let the flavor of the fresh veggies come through instead of being masked in a creamy, mustardy dressing.  Extra virgin olive oil and vinegar with a pinch of salt and black pepper work wonders on a salad.  So, my recipe is just a simple one and you can use your creativity in creating this salad.  It is delicious, pretty, and makes you want to dig your fork right in. 

Here is what I used for the salad:

1 cup brown lentils

2 cups of diced mixed veggies (I used purple cabbage, red pepper, cucumber, radish, tomatoes, scallions)

1 thai chilli – finely diced (optional or according to your taste)

¼ cup finely minced fresh herbs (I used parsley and mint)

Mix together 1/4 cup of freshly squeezed lemon juice, 1/4 cup of extra virgin olive oil, 2 garlic cloves – finely crushed, salt and freshly ground pepper.

Optional – Olives, capers, feta cheese, grilled veggies or chicken.

How I made the lentil salad:

1. I soaked the lentils for about two hours, then drained and rinsed it.  Boiled the lentils for about 20 minutes until done – do not overcook the lentils.

2. Drained and rinsed the lentils with cold water.

3. Add the vegetables, chilli, and herbs to the lentils and gently stirred it to blend.  While the lentils were cooking, I made the dressing.

4. Then added the dressing to the lentil/vegetable mixture and tossed it altogether.

5. I added some olives and capers to the salad.

6. Tasted for salt and pepper, and just added a pinch of salt and pepper.  Because I had added the olives, the salad needed very little salt.

7. Drizzled a little extra virgin olive oil and tossed again.

8. The salad was delicious at room temperature, and the leftovers will make a delicious weekday lunch.


Posted by on August 5, 2012 in Photography, Recipes, Salad, Vegan, Vegetarian


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Bulgur Wheat Salad with Caramelized Pears and Sweet Potatoes

The concept of including whole grains, fruits, and vegetables into our diets has gained momentum resulting in easily accessible whole grains in supermarkets.  Some of these include farro, buckwheat, quinoa, and bulgur wheat.  Whole grains have crept into home pantries and find their way into baked goods, soups, stews, casseroles, etc.  A little bit of imagination and creativity can end up in a beautiful meal that is light, nutritious, and beautiful too, making you want to dig in even if you hate bulgur wheat (in this case).

I recently used up a solitary sweet potato and a pear to create this salad.  I wasn’t planning this salad at all, until I started caramelizing the boiled sweet potato. I thought it would be great in a couscous salad, but decided to go with bulgur.  Its sturdiness stood up to the sweet caramelized goodness and I had leftovers for lunch the next day.  Hope you will enjoy it…..

Ingredients I used:
1 medium sweet potato, peeled, and cut into chunks
1 pear, peeled and diced into small cubes
1/2 cup bulgur wheat
1 cup hot water
1 small chilli, finely minced (optional)
1 tbsp fresh lemon juice
1 tbsp chopped cilantro
1/2 tbsp butter
Salt to taste

A few simple steps and you are done:

  1. Soak the bulgur wheat in one cup hot water, close the pan, and set aside.
  2. Boil the sweet potato chunks and dice it.
  3. Heat a medium skillet and add butter, diced pears, and sweet potato.  Add minced chilli and salt.
  4. Continue cooking until the pears and sweet potatoes begin to caramelize and look yummy….
  5. Remove from heat and set aside.
  6. Uncover the bulgur wheat and fluff with a fork.  Add a pinch of salt and mix well.
  7. Toss the caramelized goodness into the bulgur and toss gently – do not mash up the lovely brown diced pears.
  8. Sprinkle with lemon juice and chopped cilantro.  Enjoy warm or at room temperature.


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Posted by on October 17, 2011 in Recipes, Vegetarian


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